Alkaline Buckwheat Raspberry Pancakes


  • This recipe makes 4 pancakes. 
  • This recipe makes 4 servings. 
  • 1 Serving = pancake. 

Ingredients: 

  • Buckwheat flour, whole-groat 1 1/2 cup(s) 
  • Seeds, flaxseed 1 tbsp(s) 
  • Almonds 1/4 oz (24 whole kernels per oz) 
  • Baking Soda 1 tsp(s) 
  • Organic Egg 1 large egg(s) 
  • Stevia powder 1 tsp 
  • Raspberries, raw 1/2 cup(s) 
  • almond milk unsweetened 1 cup 

Instructions: 

In a mixer or blender combine the flour, seeds, almonds, egg, baking soda, stevia and ¥¥¥ the almond milk. Blend or mix well. Add more of the almond milk as required to reach a thick, pourable consistency. Pour batter onto a griddle forming pancakes. Griddle on each side until golden brown. Serve and top with juicy raspberries! 

Tip: 

Can substitute Egg with egg substitute or chia gel. You can also use water instead of almond milk. 

Nutrition Information for 1 Serving: 
  • Calories: 213 kCal  
  • Saturated Fat:  6 grams  
  • Carbohydrates:  37 grams  
  • Fat:  9 grams  
  • Protein:  1 grams  
  • Sodium:  53 mgs  
  • Fiber:  7 grams  
  • Cholesterol:  383 mgs 


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